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Summary

Line Cook turned Sous Chef with 8+ years of experience in both Boutique Hotel and restaurant culinary environments. Skilled in preparing large volumes of food with both grace and efficiency. Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment.

Skills
  • Strong butchery skills
  • Kitchen staff management and scheduling
  • Portion and cost control
  • Purchasing and Inventory control
  • Well-tuned palette
  • Banquets and catering
Experience
Sous Chef Aug 2017 to Current
 Pacifica Hotels － Marina Del Rey, CA
  • Worked with vendors to locate optimal recipe ingredients at cost-effective rates
  • Directed staff in the restaurant kitchen as well as in the field when completing catering jobs
  • Adjusted seasonal plans to source local ingredients and aligned special dishes with area events
  • Supervised all kitchen food preparation while operating in demanding, high-volume environment
Chef De Cuisine May 2017 to Aug 2017
 Whiskey Red's － Marina Del Rey, CA
  • Reduced food costs from 37% to 31% in two months by closely examining purchasing needs and buying through approved suppliers.
  • Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving
  • Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.
Sous Chef Mar 2011 to May 2017
 The Malibu Beach Inn Boutique Hotel & Restaurant － Malibu, CA
  • Responsible for all kitchen operations such as banquet events, buffet lines, room service and hotel restaurant
  • Multitasked between Food prep, Grill, and Expo to support changing needs of both a hotel & restaurant kitchen
  • Checked in deliveries and signed off on products received
Line Cook Jan 2010 to Jun 2011
 La Fonda on Wilshire － Los Angeles, CA
  • Oversaw saute and grill station
  • Expediter when Chef left kitchen
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports
Certifications
  •  ServSafe Food Protection Manager Certification valid through 10/23/2019
Education
Associate of Arts, Le Cordon Bleu 2009 California School of Culinary Arts － Pasadena, CA
This resume is created in 7 minutes.
Professional Summary
Skilled Executive Chef broadly trained and experienced in various culinary specialties such as French cuisine, Patisserie, fine dining, steak and seafood specialties and Mediterranean cooking.Publicatons/Media:
  • 2012 Fort Collins Magazine, Food Truck Issue, "Rolling Bistro"
  • 2006 (Dec 8) Free Traveler, "Luxury Flyfishing",(Blog)
  • 2006 (Sept)Outdoor Life Magazine"The Lodge at Palisades Creek"
  • 1986 (March 30)New York Times, "Eating Well in the Keys"
Skills
  • Accomplished in large event catering
  • Business operations expertise
  • Culinary expertise
  • Extensive food/beverage knowledge
  • Food regulation compliance
  • Food service background
  • Hospitality and service background
  • High energy, global knowledge of food products
  • Institutional and batch cook
  • Party planning capacity
  • Results-oriented, strong work ethic
  • Skillful menu development, specializing in creole cuisine
  • Supply ordering experience
Work History
Seasonal Sous Chef, 05/2015 to 10/2015
Three Forks Ranch – Savery, WY
  • Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
  • Prepared for and executed new menu implementations.
  • Displayed enthusiasm and knowledge about the restaurant\'s menu and products.
  • Developed popular daily specials with personally sourced ingredients for broiler and saute stations.
Seasonal Sous Chef, 10/2014 to 05/2015
Granby Ski Ranch – Granby, CO
  • Responsible for coordination of up to 18 servers in restaurant with capacity of 200.
  • Received and delivered quality products to restaurant from supply warehouse in a timely manner.
  • Developed daily menu in excess of 10 items for high-end restaurant with ingredient limitations and specifications.
  • Managed food delivery for 200+guests and special events.

Hydroseed Professional, 05/2014 to 10/2014
Rocky Mountain Hydroseed Company – Laporte, CO
  • Retrieved and performed required tests for quality and integrity on product samples.
  • Adjusted pumping systems, chemical feeders, auxiliary equipment, control systems storage tank levels and pump stations indicators.
  • Procured materials and supplies to complete daily tasks.
Owner/Operator, 10/2010 to 05/2014
The Rolling Bistro – Fort Collins, CO
  • Baked, roasted, broiled, and steamed meats, fish, vegetables, and other foods
  • Responsible for the design and preparation of all menu items for all guests
  • Consistently stayed under monthly controllable expense budget.
  • Drove food costs down by 33% by effectively improving inventory procedures and reducing spoilage levels.
  • Performed all transactions in a cordial, efficient and professional manner

Tree Service Technician, 03/2009 to 10/2010
Trugreen, Inc. – Fort Collins
  • Limbed and pruned a variety of tree species, including Aspen and orientals.
  • Pruned trees, shrubs and hedges using both manual, electric and gas powered tools.
  • Planned and cultivated lawn and planted areas using hedgers, tillers, mowers, etc.

Executive Chef, 05/2008 to 03/2009
The Aspen Lodge – Estes Park, CO
  • Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
  • Correctly calculated inventory and ordered appropriate supplies.
  • Led and directed team members on effective methods, operations and procedures.
  • Prepared for and executed new menu implementations.
  • Instructed cooks and other workers in the preparation, cooking, garnishing and preparation of food.
  • Creatively plated menu items and dishes for guests.

Director of Dining Services, 10/2006 to 05/2008
Ebenezer Lutheran Care Center – Brush, CO
  • Supervised and coordinated dining room activities and employee schedules.
  • Set-up and operated line for breakfast and lunch service.
  • Reviewed weekly inventory charts and recorded facility needs.
  • Enhanced company reputation by preparing nutritional foods that were appealing to a population with restricted dietary requirements.
  • Examined trays to make sure they contained required items.
  • Developed a variety of menu items catering to guests with food allergies and diet restrictions.

Executive Chef, 05/2000 to 10/2006
The Lodge at Palisades Creek – Irwin, ID
  • Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within the restaurant.
  • Prepared gourmet meals and dinners for guests, created and provided gourmet lunches to guest fisherman.
  • Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.
  • Operated large volume cooking equipment such as grills, deep fat fryers, and griddles, served wine and bottled draft beer.

Executive Chef, 10/1998 to 05/2000
Ptarmigan Country Club – Fort Collins, CO
  • Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
  • Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
  • Organized special events in the restaurant, including receptions, promotions and corporate luncheons.
  • Planned and prepared food for parties, holiday meals, luncheons, special functions and social events.

Chef de Partie, 09/1998
Fircrest Golf & Country Club – Fircrest, WA
  • Met production requirements for all aspects of banquet and outlet desserts and breakfast pastries.
  • Recommended top dining options for guests.
  • Spoke with patrons to ensure satisfaction with food and service
  • Prepared food items.
  • Responsible for all kitchen operations such as banquet events, buffet lines, service orders and restaurant.
Education
Bachelor of Science: Cultural Anthropology, Idaho State University - Pocatello, ID
Accomplishments
  • Cooked in wilderness fly-in camp in Alaska (20-40 guests)
  • Unique ability to combine ordinary with the exotic, creating unique presentations. (See Robert Fuller Reference)
  • Successfully elevated flight kitchen program and banquet operations. (See Harbor Air Reference)
Certifications
  • EMT Certification
  • Certification: Colorado Aero Tech, Airframe and Power Plant Tech (A&P)
  • Culiniary Apprenticeship, France (Studied with Chef Eduardo Wafflehart in Pepingnon and Michelle Dubois in Lyon. From there I studied under Chef Andre Ricard in Avingnon. Training was classical Escoffier with strong provincial overtones.
Affiliations
United States Marine Corps, Honorable DischargeSergeant-Force Reconnaissance
This resume is created in 7 minutes.
Professional Summary

Southern Chef with 8years professional culinary experience in complicated, high volume environments. 5+ years experience in catering high volume events. 4 years of kitchen management experience with 20+ employees. I strive on hospitably creating the best product in the area while having food costs to a minimum. Utilizing every aspect of food along the way.Talented with a strong background in Southern/French Cuisine with a love for plating. I am a driven professional and have a passion for what I do.

Skills
  • Extensive food/beverage knowledge
  • Skillful menu development
  • Experience with catering and events
  • General knowledge of computer software
  • Management and leadership experience
  • Comprehensive understanding of budgeting
  • Food safety certified
  • Staff scheduling
  • Marketing and advertising
  • Trained in performance and wage reviews
Work History
Sous Chef, 08/2015 to Current
 Acre – Auburn, AL


  • Reduced food costs by 5 percent by using seasonal ingredients, setting standards for portion size and minimizing waste.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
  • Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
  • Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
  • Led shifts while personally preparing food items and executing requests based on required specifications.
  • Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
  • Prepared operational reports and analyses and made appropriate recommendations about progress and negative trends.
Executive Chef, 02/2015 to 08/2015
 Destin Diner – FL


  • Expertly managed 20+ staff and maintained appropriate staffing levels throughout shifts..
  • Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
  • Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
  • Ensured all staff understood expectations, parameters of kitchen goals, and daily kitchen work.
  • Shopped for and ordered food, kitchen supplies, and equipment
Executive chef, 03/2014 to 08/2015
 Sunside Catering & Vending – Santa Rosa Beach FL

  • Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
  • Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
  • Achieved and exceeded performance, budget and team goals.
  • Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
  • Carefully interviewed, selected, trained and supervised staff.
  • Correctly calculated inventory and ordered appropriate supplies.
  • Prepared for and executed new menu implementations.
Shift Leader, 10/2013 to 02/2015
 Travinia Italian Kitchen – Miramar Beach, FL
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
  • Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
  • Promptly reported any maintenance and repair issues to Executive Chef.
  • Comprehensive knowledge of food and catering trends.
Certifications

ServSafe 2012

 Safestaff

This resume is created in 7 minutes.
Professional Summary

I am a food and hospitality, hands-on trained professional; which all add to a wide variety of customer service oriented skills. I have worked in many different enviroments, which have all provided different levels of customer service experience. I would describe myself as punctual, patient, and passionate. When it comes to my work ethic I pay close attention to details .

I countinuously strive to work smart, and efficient. Dedicated individual detremined to do a great job.

Skills
  • Customer service expert ,Hospitality and service industry background
  • I hand built and performed trobuleshooting on my own personal desktop
  • Excellent organization, and time management skills
  • Able to work in a fast-paced, multi-tasking, hands-on environment
  • Ability to keep calm in stressful situations, while maintaining efficiency
  • Technically inclined when it comes to computer technology, for both hardware and software
  • Fast learner
  • Customer Service oriented individual
  • Certified in the Food Handling and Kitchen Safety standards required by the state
  • I pay strong attention to detail
  • Knowledge of product ordering and organization
  • Project Organization
  • Team Management
  • MS Office
  • Problem Resolution
  • Communications
  • Organization
Work History
Senior Deli Clerk/Assistant Manger, 11/2018 to Current
 Sprouts Farmers Market Inc. – Simi Valley, California
  • Knowledge of ordering, company software, guides, production, as well as sales and marketing
  • Able to assist team members in all aspects of the work environment when needed
  • Constantly helping customers, with their deli requests, as well as helping them find what they are looking for. Providing Customers with the correct information for any and all of their shopping needs while maintaining outstanding customer service
  • Performed necessary daily tasks for any and all key positions in the deli department varying on a day to day basis
  • Developed team communications and information for department meetings, and delegated daily tasks for all team members on shift
  • Devoted special emphasis to punctuality and worked to maintain outstanding attendance record, consistently arriving to work ready to start immediately
  • Resolved conflicts and negotiated mutually beneficial agreements between parties
  • Drove operational improvements which resulted in savings and improved profit margins
Lead Line Cook / Sous Chef, 11/2014 to 03/2018
 The Ranch House – 102 BESANT ROAD, OJAI CA 93023
  • I hold down the saute', lead line cook position during hours of service, and make sure the kitchen and the front of the house are working together and are as efficient as possible
  • Actively keep track of inventory
  • Ordered and received products and supplies
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
  • Verified proper portion sizes and consistently attained high food quality standards
  • Keeps updated knowledge of local competition and restaurant industry trends
  • Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering
  • Maintains a smooth and timely operation in preparation and delivery of meals and kitchen sanitation
  • Properly label and store all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler
  • Promptly report any maintenance and repair issues to Executive Chef
Food Prep, Food Service, Line Cook, Meat Cutter, 02/2014 to 13/2014
 Westridge Market Deli – 802 E Ojai Ave, Ojai CA, 93023
  • Prepared cold food deli items, helped customers with their item requests
  • Led shifts while personally preparing food items and executing requests based on required specifications
  • Prepared hot deli food items
  • Custom made "build your own"hot and cold sandwiches as well as burgers with proper consistency
  • Helped the butchers trim meat for steaks and other butchered meats
Head Dishwasher, Food Prep, Dining Room Maintenance , 11/2011 to 01/2014
 Bon Appetit @ Villanova Prep – 12096 N. Ventura Avenue, Ojai, CA 93023
Electricians Apprentice, 06/2010 to 01/2011
 Vardiman Electric – 17150 Newhope St Ste 402 Fountain Valley, CA 92708
  • Maintained , and kept track of tools/equipment/supplies necessary for the day to day work activities.
  • Operated scissor lifts , power tools and hand tools daily
  • Installed exit signs throughout a new warehouse
  • Installed a wire rack for new air conditioning units, and pulled the wire
  • Demolished old offices within the warehouse and helped to install new lighting, and reciprocals throughout.
Education
GED: 2009
 Chapparal Highschool - Ojai, CA 93023
This resume is created in 7 minutes.
Professional Summary
My name is Connor Woods-Lawrence, and I am a 23 year old professional with a Bachelor of Arts in Business from Texas A&M and 1 year of culinary study at The Art Institute. I pride myself on being a hard working and dependable employee. I am also very driven and find much satisfaction in achieving personal and professional goals. I have high expectations for myself and I use them to constantly push myself to be the best professional I am capable of being.
Skills
  • Exceptional multitasking skills with the ability to meet critical deadlines without stress.
  • Excellent interpersonal and team building skills.
  • Strong ability to process high volumes work in an efficient and accurate manner.


  • Strong attention to safe food handling procedures
  • Food presentation talent
  • Hospitality and service industry background
Work History
06/2015 to Current
SOUS CHEF SHEARTON HOTEL – AUSTIN, TX
 A typical day for me includes a range of responsibilities from managing the line alone for breakfast and lunch to preparing and plating dishes for banquets that can range from 100 to 600 plus people. On top of this, our kitchen is considered a "scratch kitchen" so all of our food preparations and brined meats are done in house. Because of this I am usually in the kitchen between 4 and 5 am to ensure all of these preparations are done for the day. I am additionally responsible for training all of the J-1\'s that come into the kitchen.
01/2014 to 01/2015
CHEF HESTERS CAFE – CORPUS CHRISTI, TX
 During my time here I was responsible for opening the restaurant, maintaining all food stations, and managing my time while running the line for breakfast and lunch. I was additionally responsible for training all new employees on every station in the kitchen.
03/2013 to 03/2014
CHEF/ BOH MANAGER TAYLOR CENTER DELI – CORPUS CHRISTI, TX
 As the Back of House manager here I was responsible for overseeing the effectiveness of BOH employees, product ordering and product delivery. On the days that I did not manage here I worked under the role of head line chef, assuming responsibility for preparing food items consistently with recipes, portioning and waste control.
02/2012 to 03/2013
HEAD CASHIER/ MENS STYLIST EXPRESS CLOTHING – CORPUS CHRISTI, TX
 As a head cashier, my main responsibilities were to oversee all cashiers on duty as well as open and count down the drawers to ensure that they were even at the end of every shift. In the scenario that the drawers were not even, it fell on my shoulders to address and correct the problem appropriately.
Education
2014
Bachelor of Arts: BUSINESS MANAGEMENT
TEXAS A&M CORPUS CHRISTI - CORPUS CHRISTI, TX
 I completed 200-250 hours of community service through my fraternity Phi Delta Theta during my 2 years here
This resume is created in 7 minutes.
Overview
Solutions-focused, versatile management professional offering a comprehensive background supporting U.S. military operations in roles of increasing responsibility during a 8-year career in the Navy. Effective communicator who quickly masters new roles and technologies to achieve positive results. Also an inspiring Chef and all around determined worker.
Highlights
  • Effective team leader
  • Trained in emergency response
  • Confidential Security Clearance
  • Strong verbal communicator

  • Focus on portion and cost control
  • Inventory management familiarity
  • Focused and disciplined
Accomplishments
Received Global War on Terrorism Service Medal. Expanded multi-lateral relations with South America and Japan to strengthen security and partnership. 
Experience
Merchandiser Jun 2017 to Current
 Coca Cola － Daytona Beach, Ft l
  • Unloaded cargo from truck with hand trucks and pallet jacks.
  • Communicated with floor managers to determine merchandise placement.
  • Stacked and transported all overstock to storage areas.
Sous Chef Apr 2017 to Sep 2017
 Streamline Luxury Hotel － Daytona Beach, Fl
  • Checked the quantity and quality of received products
  • Cleaned and prepared various foods for cooking or serving
  • Developed variety of menu items catering to customers with food allergies and diet restrictions such as gluten-free and vegan items.
Italian line cook Feb 2016 to Mar 2017
 Carrabas － Daytona Beach, FL
  • Greeted and entertained  guests on a open saute bar.
  • Ensured first-in-first-out system with all ingredients labeled and stored properly.  
  • Planned and prepared food for parties, holiday meals, luncheons, special functions, and other social events.  
Regional style line Cook May 2013 to Feb 2016
 BJs Brew House － Daytona Beach, FL

  • Responsible for daily set up of five stations. 
  • Executed various kitchen stations and assisted with, meat, fish, saute or pantry.
  • Prepared an accomplished over 120 menu items on every station. 
Prep/Grill cook Aug 2011 to Jun 2013
 Chipotle Mexican Grill － Jacksonville , FL
  • Consistently cut vegetables, marinade meats, and used precise technique in making guacamole. 
  • Kept up with volume grilling and cutting chicken/steak, simmering carnita/barbacoa, black/pinto beans and steaming rice.
Culinary Specialist Apr 2007 to Apr 2015
 Navy － Daytona Beach, FL
  • In the expand of 8 years, the development of culinary professions and social interactions with other countries made producing quality time a food a symbol for dedication. 
  • Developed knowledge of both Asian and Regional cuisine during various training.
Education
2006 Mainland Highschool － Daytona Beach, Fl, US
Culinary Management Art Institute of Jacksonville － Jacksonville, FL, United States
Sociology Daytona State － Daytona Beach, Fl, United States Studied in philosophy, psychology and American History
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Professional Summary
Successful Chef excels at multi-tasking and delivering prompt and friendly service to all customers. Through the preparation and execution of beautiful meals made of locally grown produce and meats, I am seeking to pursue the other aspect of my profession. Concentrating on raising vegetables to provide for restaurants and farmer markets.
Skills
  • Chef at The Artichoke Cafe, awarded best restaurant in Albuquerque the Magazine
  • Extensive food/beverage knowledge
  • Strong Butchery Skills
  • Inventory Management Familiarity
  • High-Pressure Culinary Environment
  • Landscaping
  • Greenhouse work
  • Germinating vegetable and fruit seeds
  • Harvesting
  • Plant identification
  • farming
Work History
Sous Chef 01/2009 to 08/2011
 Marcello's Chophouse – Albuquerque, NM
  • Please see previous position responsibilities.
Chef de Cuisine 08/2011 to 01/2017
 The Artichoke Cafe – Albuquerque, NM
  • Consistently provided professional, friendly and engaging service.
  • Followed all safety and sanitation policies when handling food and beverage to uphold proper health standards.
  • Developed and maintained positive working relationships with others to reach business goals.
  • Inventoried and restocked items throughout day.
  • Assisted co-workers whenever possible.
  • Operated all kitchen equipment adeptly.
  • Consistently kept kitchen areas clean and free of debris and water.
  • Maintained high standards of cleanliness and sanitation.
  • Created weekly schedules for kitchen staff.
  • Successfully worked with owners to create seasonal menus and daily specials.
  • Worked consistently with purveyors and local farms to maintain quality product in restaurant.
Line Cook 02/2017 to Current
 Backstreet Grill – 1919 Old Town Rd NW, Albuquerque, NM 87104
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
  • Practiced safe food handling procedures at all times.
  • Recommended menu items to the Executive Chef for new dish development, holidays, special events and promotions.
Education
Associate of Arts: Culinary Arts Accomplishments 2002 California Culinary Academy - San Francisco, CA
  • Culinary Arts Certificate
  • Coursework in Culinary and Restaurant Management
  • Coursework in Hospitality Management
  • Food Services Technology classes
  • Coursework in Professional Cooking and Baking
This resume is created in 7 minutes.
Summary
Prospective Interior Designer driven to bring customized design concepts to life in order to guarantee complete customer satisfaction.  Also, an experienced Line Cook with exceptional knowledge of a wide variety of kitchen equipment and cooking techniques in a fast-paced environment. 
​
Skills
  • Adobe InDesign
  • Drafting
  • Fast learner
  • Creative
  • Problem solver
  • Understands the design process
  • Adaptable
  • Eager to learn
Experience
06/2015 to 08/2015
Assistant sous chef and line cook/server Sodexo at Alfa Laval － Richmond, VA
  • Apportioned and served food to facility residents, employees, or patrons.
  • Assisted co-workers.
  • Checked the quantity and quality of received products
  • Cleaned and prepared various foods for cooking or serving
  • Performed serving, cleaning, and stocking duties in establishments
  • Customer service experience
  • Worked in a fast pace environment​
Education and Training
2020
Bachelor of Arts: Interior Design Radford University － Radford, VA, United States
  • 2D and 3D design coursework
  • Space Planning work 
  • Business of Design class
  • Drafting
  • 3.7 GPA
  • Deans list
Accomplishments
  • Received three certifications in culinary
  • Made deans list first and second semester
  • Drafted a full set of house plans 
Certifications
  • ProStart 1
  • ProStart 2
  • ServSafe
This resume is created in 7 minutes.
Work History
Cook Grapevine - Canal Winchester, OH 03/2013 - 10/2013
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
  • Assisted with the BBQ station, banquet setup and service, patio area service, dishwashing and packaging food for take-out.
Grill Cook Buffalo Wild Wings - Canal Winchester, OH 11/2013 - 02/2014
  • Helped with preparation, set-up, and service for catering events
  • Assisted in maintaining preparation and service areas in a sanitary condition
  • Selected food items from serving or storage areas and placed them in dishes, on serving trays, or in takeout bags
  • Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock
Construction Crew Leader luber craft - Lancaster, OH 03/2014 - 05/2016
  • Reviewed plans and specs during the schematic design of pre-construction.
  • Trained and promoted continued education for all onsite crew members.
  • Prepared and cleaned construction sites by removing debris.
  • Loaded and unloaded building materials used for construction.
Sous Chef Whiskey Red's - Marina del Rey, California, United States 07/2016 - 10/2016
  • Promptly reported any maintenance and repair issues to Executive Chef.
  • Recommended menu items to the Executive Chef for new dish development, holidays, special events and promotions.
  • Performed other tasks as assigned by the sous chef or chef
Client Support Specialist The district Recovery Community - Huntington Beach, CA 02/2017 - Current
  • Helped each patient understand his or her illness and the contributing personal, social and economic factors.
  • Referred clients to social services agencies.
  • Offered and documented treatment consent forms in patient health records.
Education
High School Diploma: Bloom Carroll High School - Carroll, OH 2015
Certifications

Fair Field Career Center

Lancaster, OH

Carpentry Certificate 2015

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